Don't know off hand. Kind of like the first image in this link, but peppers hybridize so easily that doesn't tell you much.

Peppers, even of a given variety, also have a lot of variability in flavour and heat. I used a smell test that I developed when I grew these things for a living and they gave me the appropriate amount of nasal tingle that I knew there were hot enough for me.

_________________________
Fred

-------Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!

Peter. Hot sauces work really well for things you are going to serve right away, but for chilli or stew, I find that these meals lose all their heat after the first day. For whatever reason, raw peppers in the same food do not. The quality of he heat, the way it bites is also different. Can't really put it in words, but I really notice it.

Tom, sriracha has been my goto for the last year or so. Good stuff!

_________________________
Fred

-------Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!